Japanese-style Curry Sauce Rice Bowl
Japanese-style Curry Sauce Rice Bowl

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, japanese-style curry sauce rice bowl. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Japanese-style Curry Sauce Rice Bowl is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Japanese-style Curry Sauce Rice Bowl is something which I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can cook japanese-style curry sauce rice bowl using 14 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Japanese-style Curry Sauce Rice Bowl:
  1. Get 100 grams Thinly sliced pork
  2. Get 70 grams Bean sprouts
  3. Prepare 1/2 bunch Garlic chives
  4. Get 1/8 Carrot
  5. Prepare 1 Shiitake mushroom
  6. Make ready 1/2 block Silken tofu
  7. Get 150 ml Water
  8. Make ready 1/2 to 2 tablespoons Soy sauce
  9. Take 1 tbsp Sake
  10. Get 1/2 to １ tablespoons Sugar
  11. Prepare 1/2 to 1 tablespoon Curry powder
  12. Get 1 tbsp Sesame oil
  13. Prepare 1 tbsp Katakuriko
  14. Take 2 tbsp Water
Instructions to make Japanese-style Curry Sauce Rice Bowl:
  1. Julienne the pork slices and carrot. Cut the garlic chives into 4 to 5 cm lengths. Reconstitute the shitake mushroom and then julienne.
  2. Drain the tofu. Wrap the tofu with paper towels and microwave at 600 W for 2.5 minutes. Cut into 1.5 cm cubes.
  3. Heat sesame oil in a frying pan. Break the pork and add to the pan with curry powder. Add the carrot and shitake and stir fry.
  4. Pour in water and bring to the boil. Skim the scum off and season with the soy sauce, sake and sugar. Add the bean sprouts, garlic chives and tofu.
  5. Check the taste and then add katakuriko dissolved in water (1 tablespoon of katakuriko and 2 tablespoons of water) to thicken.
  6. Done! Serve with rice (I used mixed grain rice for a nutritious boost).

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